JPH0855B2 - Foods containing granular bacterial strains of Suehirotake - Google Patents

Description

【発明の詳細な説明】 ［産業上の利用分野］ 本発明は加工食品にスエヒロタケの菌糸体を配合した
新規な食品に係り、更に詳しくは、スエヒロタケの粒状
菌糸体を加工食品に配合してなる特有な歯ごたえと舌ざ
わり等の風味を有する新規な食品に係る。TECHNICAL FIELD The present invention relates to a novel food product in which processed foods are mixed with mycelium of Suehirotake, more specifically, it is prepared by mixing granular mycelium of Suehirotake into processed foods. The present invention relates to a new food product having a unique texture such as texture and texture.

［従来の技術］ 従来、きのこ類の菌糸体又は子実体を利用した食品に
関しては、特開昭51−57858、特公昭59−44016、特開昭
62−111631、特開昭52−57319、特開昭61−21069及び特
開昭59−14773が知られている。[Prior Art] Conventionally, regarding foods using mycelia or fruiting bodies of mushrooms, JP-A-51-57858, JP-B-59-44016, and JP-A-59-44016 are known.
62-111631, JP-A-52-57319, JP-A-61-21069 and JP-A-59-14773 are known.

特開昭51−57858はきのこ種菌を培養し、得られた菌
糸体を培養基から分離しないでそのまま抽出処理して得
られた抽出液を、乳酸菌飲料製造工程中又は製造工程終
了後の製品に添加して乳酸菌飲料を製造している。JP-A-51-57858 is a mushroom cultivated fungus, and the extract obtained by subjecting the obtained mycelium to the extraction process as it is without separating it from the culture medium is added to the product during or after the manufacturing process of the lactic acid bacteria beverage. To produce lactic acid beverages.

特公昭59−44016はシイタケ、霊芝および冬虫夏草か
らえらばれたきのこ菌を玄米培養基で培養して得られる
きのこ菌糸体を培養基と共に加熱、乾燥、製粉して得ら
れた菌糸粉末体もしくはこれらの混合物の動物乳もしく
は豆乳に添加し、室温で８時間以上放置してヨーグルト
を製造している。Japanese Examined Patent Publication No. 59-44016 is a mycelium powder obtained by culturing a mushroom mycelium obtained by cultivating a mushroom fungus selected from shiitake mushrooms, Reishi and Cordyceps in a brown rice culture medium together with a culture medium, dried and milled, or a mixture thereof. The yogurt is produced by adding it to animal milk or soybean milk and leaving it at room temperature for 8 hours or more.

特開昭62−111631はコロイド粒子大に細砕したエノキ
タケ及び／又はその有効成分を牛乳に含有せしめてなる
加工牛乳に関するものである。Japanese Unexamined Patent Publication (Kokai) No. 62-111631 relates to processed milk in which milk containing enokitake mushrooms and / or its active ingredient finely crushed into colloidal particles.

特開昭52−57319はシイタケの粉末又は抽出物の添加
により、安全無害な食品の防腐、保存方法を開示する。
特に野菜サラダ、煮豆、豆腐、ソーセージ、うどん等に
用いられる。Japanese Patent Laid-Open No. 52-57319 discloses a method for preserving and preserving safe and harmless foods by adding shiitake powder or extract.
Especially used for vegetable salad, boiled beans, tofu, sausage, udon, etc.

特開昭61−21069はシイタケ粉、シイタケ粉又は裁断
したシイタケを混入したかまぼこの製造方法を開示す
る。Japanese Patent Laid-Open No. 61-21069 discloses a method for producing shiitake powder, shiitake powder or kamaboko mixed with chopped shiitake.

特開昭59−14773はマツタケエキスを添加した魚肉ね
り製品で、食感外形共にマツタケ風のねり製品の製造法
を開示する。Japanese Unexamined Patent Publication No. 59-14773 discloses a fish meat paste product to which Matsutake extract is added, and a method for producing a Matsutake-like paste product having both texture and appearance.

［発明が解決しようとする問題点］ 現在、日本は長寿国になり健康維持が求められてい
る。[Problems to be solved by the invention] At present, Japan has become a country of longevity and is required to maintain health.

即ち、健康食品が求められている。 That is, healthy food is required.

健康食品としてはきのこ類はその旨味やその成分が利
用されている。きのこの旨味の主体をなすのは、その独
特の歯ごたえと香りと味によるものである。きのこの生
産は自然の条件下で行われることが多く、工業化が困難
であるのに対し、きのこ菌糸体培養は工業化が可能であ
り、菌糸対には各種の蛋白質、多糖類、アミノ酸、ミネ
ラル及び繊維質等の有用成分が含まれており、その活用
が望まれる。しかし、有用なきのこ類の培養菌糸対は特
有のきのこ臭があり、これ自体のみの食用化は好まれな
い。Mushrooms are used as healthy foods for their umami and its ingredients. It is due to its unique texture, aroma, and taste that the mushroom's umami is the main constituent. Mushroom production is often carried out under natural conditions, and industrialization is difficult, whereas mushroom mycelium culture can be industrialized, and mycelium pairs contain various proteins, polysaccharides, amino acids, minerals and It contains useful ingredients such as fiber and its utilization is desired. However, the useful fungal hyphae of cultured mushrooms have a unique mushroom odor, and their own use as food is not preferred.

乳酸菌醗酵乳も健康食品として利用されているが、独
特の醗酵臭ら味があり必ずしも好まれていない。Lactobacillus fermented milk is also used as a health food, but it is not always preferred because of its unique fermentation odor.

一方きのこ類と乳酸菌醗酵乳を配合した健康食品が提
供されている。しかし菌糸体を醗酵乳と混合する従来の
技術では前記の様に培養物（生ブロス）の抽出物、培養
物の粉末、菌糸体粉末あるいは細砕したものを用いると
それぞれが混合されてきのこ特有の旨味と醗酵乳の酸味
が変化し、それぞれの有する本来の風味が充分生かされ
ないという欠点があった。Meanwhile, health foods containing mushrooms and fermented milk of lactic acid bacteria are provided. However, in the conventional technique of mixing mycelium with fermented milk, as described above, when the extract of the culture (raw broth), the powder of the culture, the mycelium powder or the crushed one is used, each of them has been mixed. The umami and the sourness of the fermented milk were changed, and there was a drawback that the original flavors of each were not fully utilized.

又、きのこ類とソーセージ等を配合した食品が提供さ
れている。しかし前記の様にソーセージ等にシイタケを
加えた食品はシイタケの防腐作用を利用したものであ
り、本発明の目的とは異なる。Also, foods containing mushrooms and sausages are provided. However, as described above, the food product obtained by adding shiitake to sausage or the like utilizes the antiseptic effect of shiitake mushroom, which is different from the object of the present invention.

又、シイタケ入りのかまぼこの製造方法が提案されてい
るが、シイタケのダシが出て美味しく食べることができ
るものである。In addition, a method of manufacturing kamaboko with shiitake mushrooms has been proposed, but it is delicious and can be eaten deliciously due to the shiitake mushroom dashi.

さらにマツタケエキスを添加して食感外形共にマツタ
ケ風にした魚肉ねり製品の製造方法も提案されている
が、これはきのこと魚肉ねり製品それぞれの有する本来
の風味を行かすものではなく、きのこ代用食品であり、
本発明の目的とは異なる。Furthermore, a method of manufacturing a fish meat paste product in which Matsutake extract is added to make the texture look like Matsutake, but this does not preserve the original flavor of each mushroom and fish meat paste product, it is a substitute food for mushrooms. And
It is different from the object of the present invention.

きのこ類の菌糸体に含まれる各種の有用成分の活用を
考え、本発明者等は、これら培養菌糸体の食味、食感に
関して鋭意検討の結果、きのこ類中、特にスエヒロタケ
の菌糸の深部培養によって得られる粒状菌糸体を加工食
品に配合すれば、この粒状菌糸体が他のきのこ類菌糸の
深部培養によって得られる粒状菌糸体よりも顕著に多量
の粘性物質に含まれているため、加工食品に対して均一
にしかも安定に分散すること、食用に際しては、粒状菌
糸体を包む粘性物質が舌ざわりを良くし、粒状菌糸体を
噛む歯ごたえはスエヒロタケのきのこの食感を覚え、ス
エヒロタケのきのこの味と加工食品の味とが調和し、臭
いもマスクされ、二つの味を同時にしかも別々に味わう
ことができ、従来の技術の欠点が改良されること、さら
に便秘解消などの体調調節作用を有する新規な食品にな
ることを見出し、本発明の完成に至った。Considering the utilization of various useful components contained in mycelia of mushrooms, the present inventors, as a result of diligent studies on the taste and texture of these cultured mycelium, by deep culture of the hyphae of mushrooms, especially Suehirotake If the obtained granular mycelium is added to a processed food, the granular mycelium is contained in a significantly larger amount of viscous substance than the granular mycelium obtained by deep culture of other mushroom fungi, so that the processed food contains On the other hand, evenly and stably disperse it, and when it is edible, the viscous substance that wraps the granular mycelium improves the texture of the tongue, and the chewy texture that bites the granular mycelium feels the texture of the mushroom of Suehirotake mushrooms and the taste of mushrooms of Suehirotake mushrooms. The taste of processed foods is harmonized, the odor is masked, the two tastes can be tasted simultaneously and separately, the drawbacks of the conventional technology are improved, and the body also reduces constipation. It found to be a novel food with regulatory action, leading to the completion of the present invention.

［問題点を解決するための手段］ 本発明の要旨は、加工食品50乃至10,000重量部にスエ
ヒロタケの粒状菌糸体をその酵素の失活処理後食品素材
として粒状菌糸体換算で100重量部配合するか又は加工
食品に配合後その酵素の失活処理を行なうことを特徴と
して得られる、スエヒロタケの粒状菌糸体が粒状のま
ま、均一分散状態で存在する食品にある。[Means for Solving Problems] The gist of the present invention is to add 100 parts by weight of granular mycelium of Suehirotake mushroom as a food material after enzyme deactivation treatment to 50 to 10,000 parts by weight of processed food as a food material. Alternatively, the present invention is a food in which the granular mycelium of Suehirotake mushrooms is present in a uniformly dispersed state in the form of granules, which is obtained by blending the processed food with an enzyme inactivating treatment.

粒状菌糸体（粒状生菌糸体又は粒状乾燥菌糸体）の平均
粒径0.5mm以上であり、本発明の新規な食品は、一般に
粒状菌糸体（粒状生菌糸体換算）100重量部を加工食品5
0乃至10,000重量部に対して配合するが、この至適配合
割合は加工食品によって異なる。又、菌糸体の酵素の失
活は加熱、冷却等適宜の方法で行なうことができる。The average particle diameter of the granular mycelium (granular raw mycelium or granular dry mycelium) is 0.5 mm or more, and the novel food of the present invention is generally 100 parts by weight of the granular mycelium (converted to granular raw mycelium) as the processed food 5
It is added to 0 to 10,000 parts by weight, but the optimum mixing ratio depends on the processed food. The enzyme deactivation of the mycelium can be carried out by an appropriate method such as heating or cooling.

以下、本発明を詳述する。 Hereinafter, the present invention will be described in detail.

本発明に係る新規な食品の一構成成分であるきのこ類
は、特にスエヒロタケに限定される。その他の食用又は
薬用に供される全てのきのこ類、例えばシイタケ、ナメ
コ、ヒラタケ、エノキタケ、ムキタケ、キクラゲ、マイ
タケ等の食用きのこ類や、カワラタケ、マンネンタケ、
冬虫夏草等の薬用きのこ類は、その菌糸体は粘性物質が
必ずしも多くないなどの点でスエヒロタケには及ばな
い。なお、該きのこ類は今関六也、本郷次雄共著「原色
日本菌類図鑑」（保育社）、小林義雄、清水大典共著
「冬虫夏草図鑑」（保育社）に準拠するものである。Mushrooms, which are one component of the novel food according to the present invention, are particularly limited to Suehirotake. All other mushrooms for edible or medicinal purposes, such as edible mushrooms such as shiitake mushrooms, nameko mushrooms, oyster mushrooms, enoki mushrooms, mushrooms, jellyfishes, maitake mushrooms, kawatake mushrooms, ganoderma lucidum,
Medicinal mushrooms such as cordyceps are inferior to Suehirotake mushrooms in that their mycelium does not necessarily contain many viscous substances. The mushrooms are in conformity with Rokuya Imaseki and Tsugio Hongo, "Encyclopedia of Japanese Color Fungi" (Nursing Publishing Company), and Yoshio Kobayashi, and Daisuke Shimizu, "Encyclopedia of Cordyceps" (Nursing Publishing Company).

加工食品に配合されるスエヒロタケの粒状菌糸体は、
例えばスエヒロタケ菌糸の深部培養によって得られるも
のである。The granular mycelium of Suehirotake, which is added to processed foods,
For example, it can be obtained by submerged culture of Suehirotake hyphae.

ここでいう深部培養とは、微生物の培養法の一つであ
って、液体静置培養法、振盪培養法、通気攪拌培養法等
に大別され、いづれも深さ10mm以上の液体培地中に好気
或いは嫌気的に菌糸を培養する方法である。The deep culture referred to here is one of the culture methods of microorganisms, and is roughly classified into liquid static culture method, shaking culture method, aeration and stirring culture method, etc., each of which is in a liquid medium having a depth of 10 mm or more. It is a method of culturing mycelia aerobically or anaerobically.

深部培養に用いる培地としては、公知のもので良く、
例えばグルコース、マルトース、キシロース、サッカロ
ース、澱粉、麦芽エキス、酵母エキス、ペプトン、コー
ンスティープリカー等の栄養素を適宜に選んだ通常１〜
８重量％濃度の水溶液に必要に応じて燐酸塩、マグネシ
ウム塩、鉄塩等の無機塩類、更には、培養時の発泡現象
を抑制するための消泡剤等を加えたものを用いることが
できる。The medium used for submerged culture may be a known medium,
For example, glucose, maltose, xylose, sucrose, starch, malt extract, yeast extract, peptone, corn steep liquor, etc.
It is possible to use an 8% by weight aqueous solution to which an inorganic salt such as a phosphate, a magnesium salt, an iron salt, etc., and an antifoaming agent for suppressing the foaming phenomenon during culture are added, if necessary. .

前記の如き液体培地にスエヒロタケの菌糸を仕込んだ
後の培養条件（温度、時間、通気量、攪拌条件等）は、
培養方法、培養規模によって、適宜選択すれば良いが、
通常培養温度15乃至40℃、培養時間１乃至30日、通気量
0.1乃至2.0／/min、攪拌速度０乃至1000r.p.m.の範
囲で行い得る。The culture conditions (temperature, time, aeration rate, stirring conditions, etc.) after charging the hyphae of Suehirotake mushroom into the liquid medium as described above are as follows:
It may be appropriately selected depending on the culture method and culture scale,
Normal culture temperature 15-40 ℃, culture time 1-30 days, aeration rate
It can be carried out in the range of 0.1 to 2.0 // min and the stirring speed of 0 to 1000 rpm.

平均粒径0.5mm以上の粒状菌糸体を得るには、菌糸が
所望の程度に生長したときに培養を打切るとよい。In order to obtain a granular mycelium having an average particle size of 0.5 mm or more, it is advisable to terminate the culture when the mycelium grows to a desired degree.

菌糸体は培養終了後は、生ブロス（菌糸体と培地が混
在するもの）を過法、或いは遠心分離法等の通常の分
離手段を用い、培養液を分離後、水洗、脱水して粒状生
菌糸体を得る。粒状乾燥菌糸体は前記粒状生菌糸体を更
に凍結乾燥等の公知の方法で乾燥処理することで得られ
る。After completion of culturing, mycelium is granulated by culturing raw broth (mixing of mycelium and culture medium) or using a conventional separation means such as centrifugation to separate the culture solution, washing with water and dehydration. Obtain mycelium. The granular dry mycelium can be obtained by further subjecting the granular live mycelium to a drying treatment by a known method such as freeze-drying.

得られた菌糸体は生のままで或いは、乾燥菌糸体の形
態で以下の本発明の新規な食品の製造に供する。The obtained mycelium is used as it is or in the form of dried mycelium for production of the following novel food product of the present invention.

前記深部培養によって得られる平均粒径0.5mm以上の
球形の粒状（ペレット）菌糸体は粘性物質に包まれてい
るため、加工食品中での均一分散性に優れ、又、従来の
加工食品にはない歯ごたえ、舌ざわり及び新しい風味等
の食味等の食感を付加するのに役立つ。Spherical granular (pellet) mycelium with an average particle size of 0.5 mm or more obtained by the submerged culture is enveloped in a viscous substance, and therefore has excellent uniform dispersibility in the processed food, and in the conventional processed food, It is useful for adding textures such as no chewy texture, tongue texture and new flavor.

粒状菌糸体が小さすぎると加工食品と配合した場合に
は二つの味が混合されきのこ特有の歯ごたえと舌ざわり
が得られにくい。If the granular mycelium is too small, when mixed with a processed food, the two tastes are mixed and it is difficult to obtain the texture and texture of the mushroom.

大きい粒状菌糸体は、使用目的に応じて適当に切断
し、平均粒径0.5mm以上の粒状菌糸体として使用しても
よい。このとき、粒状菌糸体の形状は球形及び球形以外
の種々の形状をとり得る。The large granular mycelium may be appropriately cut according to the purpose of use and used as a granular mycelium having an average particle size of 0.5 mm or more. At this time, the shape of the granular mycelium may be spherical or various shapes other than spherical.

液体静置培養法において得られる菌糸体は粒状になら
ず、全体が塊状になるが、使用目的に応じて適当に切断
し、平均粒径0.5mm以上の粒状菌糸体として使用でき
る。このとき粒状菌糸体の形状は球形及び球形以外の種
々の形状をとり得る。さらにパンチ等の型抜きにより、
種々な形の粒状菌糸体を得ることができる。The mycelium obtained by the liquid static culturing method does not become granular but becomes a lump as a whole, but it can be appropriately cut according to the purpose of use and used as a granular mycelium having an average particle size of 0.5 mm or more. At this time, the shape of the granular mycelium can be spherical or various shapes other than spherical. Furthermore, by punching and other die cutting,
Various forms of granular mycelium can be obtained.

本発明の粒状菌糸体としては、培養した後、切断しな
いで使用し得る大きさの粒状菌糸体の方が好ましい。As the granular mycelium of the present invention, it is preferable to use a granular mycelium of a size that can be used without cutting after culturing.

本発明の新規な食品は、粒状菌糸体と加工食品とを配
合してなるものであるが、本発明でいう加工食品とは、
天然に得られる生の食品を加工した食品であり、例え
ば、乳製品、肉製品、ねり製品、かん詰、菓子、清涼飲
料等を例示し得、さらに具体的には乳酸菌醗酵乳、畜肉
ハム・ソーセージ、魚肉ねり製品等を例示し得る。The novel food of the present invention is a mixture of granular mycelium and processed food, and the processed food referred to in the present invention is
It is a food obtained by processing a naturally-occurring raw food, and examples thereof include dairy products, meat products, paste products, canned foods, confectionery, soft drinks, and the like. More specifically, lactic acid bacteria fermented milk, meat ham, Examples thereof include sausage and fish paste products.

本発明でいう乳酸菌醗酵乳とは、後醗酵型である固型
（静置型）ヨーグルト、前醗酵型である固型（攪拌型）
ヨーグルト、液状のドリングヨーグルト、凍結型のフロ
ーズンヨーグルト、更にカルピス等の乳酸飲料を包含す
る。The lactic acid bacterium fermented milk referred to in the present invention is a post-fermentation type solid type (static type) yogurt, a pre-fermentation type solid type (stirred type).
It includes yogurt, liquid drooling yogurt, frozen frozen yogurt, and lactic acid beverages such as calpis.

醗酵は、例えば、ブルガリア菌入りの活性乳酸菌、ビ
フィズス菌等の乳酸菌醗酵スターターを原料乳に添加混
合し、約40乃至45℃の温度で３乃至15時間程度培養して
行われる。前記醗酵条件は、食品としての酸味の付与の
度合に応じ、この範囲を越えることも出来る。Fermentation is carried out, for example, by adding an active lactic acid bacterium containing Bulgaria, a lactic acid bacterium fermentation starter such as Bifidobacterium, to the raw material milk, and culturing at a temperature of about 40 to 45 ° C. for about 3 to 15 hours. The fermentation conditions can exceed this range depending on the degree of imparting sourness as food.

本発明において用いる前記乳酸菌醗酵乳の原料は、大
豆、ピーナッツ、アーモンド、ココナッツ、ゴマ等の植
物乳、或いは牛乳、羊乳、山羊乳、馬乳等の動物乳など
いずれであっても良い。これら原料乳には、必要によっ
てゲル化剤、糖類、蜂蜜、果実類、脱脂粉乳、油脂、着
色剤、甘味料、防腐剤、乳化剤等が添加混合される。ゲ
ル化剤はゼラチン、寒天、ペクチン、カラギーナン、ア
ルギン酸ソーダ、CMC、ガム類、マンナン等いずれでも
よく、各々のpHに適したゲル化能を有し、離水がなく、
好ましい食感を持ったものを適宜選択して使用する。The raw material of the lactic acid bacteria fermented milk used in the present invention may be any of vegetable milk such as soybean, peanut, almond, coconut and sesame, or animal milk such as milk, sheep milk, goat milk and horse milk. If necessary, a gelling agent, sugar, honey, fruits, skim milk powder, fats and oils, a coloring agent, a sweetener, a preservative, an emulsifier, etc. are added to and mixed with these raw material milks. The gelling agent may be any of gelatin, agar, pectin, carrageenan, sodium alginate, CMC, gums, mannan, etc., having a gelling ability suitable for each pH, and having no syneresis.
The one having a preferable texture is appropriately selected and used.

粒状菌糸体と乳酸菌醗酵乳との配合は、ヨーグルト等
の公知の乳酸菌醗酵乳の製造における原料乳の醗酵前、
醗酵中、或いは醗酵後のいずれの時期にも出来る。The mixture of granular mycelium and lactic acid bacterium fermented milk, before fermentation of the raw material milk in the production of known lactic acid bacterium fermented milk such as yogurt,
It can be done during fermentation or at any time after fermentation.

粒状菌糸体と配合する乳酸菌醗酵乳の添加量は、乳酸
菌の種類や原料乳及び目的とする風味、風合い、食感等
によって適宜選択すれば良いが、通常粒状生菌糸体換算
100重量部の粒状菌糸体に対して乳酸菌醗酵乳50乃至5,0
00重量部、好ましくは50乃至2,000重量部、更に好まし
くは100乃300重量部である。The addition amount of the lactic acid bacterium fermented milk to be mixed with the granular mycelium may be appropriately selected depending on the type of lactic acid bacterium, the raw milk and the desired flavor, texture, texture, etc.
Lactobacillus fermented milk 50 to 5,0 per 100 parts by weight of granular mycelium
The amount is 00 parts by weight, preferably 50 to 2,000 parts by weight, more preferably 100 to 300 parts by weight.

粒状菌糸体が少なすぎると、乳酸菌醗酵乳の味が主体
になり、多すぎると粒状菌糸体の味が主体になり、好ま
しくない。When the amount of granular mycelium is too small, the taste of lactic acid bacterium fermented milk becomes the main taste, and when the amount is too large, the taste of granular mycelium becomes the main taste, which is not preferable.

本発明でいう畜肉ハム・ソーセージとは、チョップド
ハム、ドメスティックソーセージ、ドライソーセージ、
特殊ソーセージを含むものであり、原料肉は、豚肉、マ
トン肉、牛肉、鳥肉、馬肉、ウサギ肉等が用いられる。The meat ham and sausage referred to in the present invention means chopped ham, domestic sausage, dry sausage,
It contains special sausages, and the raw material is pork, mutton, beef, poultry, horse meat, rabbit meat and the like.

畜肉ハムの製造工程は整形、塩漬、練込、充填、（ス
モーク処理）、ボイル又はスチームクッキング処理、冷
却の各工程からなり、畜肉ソーセージの製造工程は整
形、塩漬、カッティング、充填、（スモーク処理）、ボ
イル又はスチームクッキング処理、冷却の各工程からな
っている。The meat ham production process consists of shaping, salting, kneading, filling, (smoking), boil or steam cooking, and cooling. The meat sausage production process is shaping, salting, cutting, filling, ( Smoke treatment), boil or steam cooking treatment, and cooling.

畜肉ハム・ソーセージには、スモーク製品とボイル製
品とがあり、前者は上記製造工程においてスモーク処理
後ボイル又はスチームクッキング処理をおこなうのに対
し、後者は上記製造工程においてスモーク処理を行なわ
ずにボイル又はスチームクッキング処理を行なうもので
ある。There are smoked products and boiled products in livestock hams and sausages, while the former performs boil or steam cooking treatment after smoke treatment in the above manufacturing process, whereas the latter performs boil or steam treatment without smoke treatment in the above manufacturing process. This is a steam cooking process.

粒状菌糸体と畜肉ハム・ソーセージとの配合は、通
常、畜肉ハムの場合は練込のときに、畜肉ソーセージの
場合はカッティングの終りの時期に行なわれる。The blending of the granular mycelium and the meat ham and sausage is usually performed at the time of kneading in the case of meat ham and at the end of cutting in the case of meat sausage.

粒状菌糸体と配合する畜肉ハム・ソーセージの添加量
は、畜肉ハム・ソーセージの種類や目的とする風味、食
感等により適宜選択すればよいが、通常粒状生菌糸体換
算100重量部の粒状菌糸体に対して畜肉ハム・ソーセー
ジ1,300乃至10,000重量部、好ましくは1,900乃至5,000
重量部である。The amount of the meat ham / sausage to be mixed with the granular mycelium may be appropriately selected depending on the type of the meat ham / sausage, the desired flavor, texture, etc., but usually 100 parts by weight of the granular mycelium equivalent of granular mycelia Body meat ham and sausage 1,300 to 10,000 parts by weight, preferably 1,900 to 5,000
Parts by weight.

粒状菌糸体が少なすぎると畜肉ハム・ソーセージの味
が主体となり、多すぎると粒状菌糸体の味が主体にな
り、又、充填がうまくいかず、畜肉ハム・ソーセージと
しての形状が保たれない。If the amount of granular mycelium is too small, the taste of the meat ham / sausage becomes the main, and if it is too large, the taste of the granular mycelium becomes the main, and the filling is not successful and the shape of the meat / ham / sausage cannot be maintained.

本発明でいう魚肉ねり製品とは、魚肉ソーセージ、か
まぼこ、ちくわ、さつま揚げ、揚天、揚かまぼこ、ハン
バーグ等を含むものであり、原料魚はキグチ、シログ
チ、スケトウダラ等が用いられる。The fish meat paste product as used in the present invention includes fish sausage, kamaboko, chikuwa, satsuma fried, fried, fried kamaboko, hamburger, etc., and raw material fish such as yellowtail, shirochi, walleye pollack, etc. are used.

魚肉ねり製品の製造工程は晒し、擂潰、成形、加熱の
各工程からなっている。擂潰工程は擂潰機又はサイレン
トカッターを用いて行い、魚肉だけをすりつぶす空ずり
を行なってから、食塩のみを加えて荒ずりを行ない、最
後に他の副原料を加えて本ずりすることが多い。The process of manufacturing fish paste products consists of bleaching, crushing, molding and heating. The crushing process is performed using a crusher or a silent cutter. After crushing to crush only fish meat, roughening is performed by adding only salt, and finally other auxiliary materials are added to make crushing. Many.

粒状菌糸体と魚肉ねり製品との配合は、通常、擂潰工
程の終りの時期に行なわれる。Blending of the granular mycelium with the fish paste product is usually performed at the end of the crushing process.

粒状菌糸体と配合する魚肉ねり製品の添加量は、魚肉
ねり製品の種類や、目的とする風味、食感等により適宜
選択すればよいが、通常、粒状生菌糸体換算100重量部
の粒状菌糸体に対して魚肉ねり製品1,300乃至10,000重
量部、好ましくは1,900乃至5,000重量部である。The addition amount of the fish meat paste product mixed with the granular mycelium may be appropriately selected depending on the type of the fish meat paste product, the desired flavor, texture, etc., but usually 100 parts by weight of the granular raw mycelium equivalent of the granular mycelia The amount of fish paste product is 1,300 to 10,000 parts by weight, preferably 1,900 to 5,000 parts by weight to the body.

粒状菌糸体が少なすぎると魚肉ねり製品の味が主体と
なり、多すぎると粒状菌糸体の味が主体になり、又、含
有水分量が多くなって成形できなくなると共に魚肉ねり
製品としての食感もなくなる。If the amount of granular mycelium is too small, the taste of the fish meat paste product becomes the main component, and if it is too large, the taste of the granular meat mycelium product becomes the main component.Moreover, the moisture content increases and it becomes impossible to mold and the texture of the fish meat paste product becomes good. Disappear.

［発明の効果］ 本発明の新規な食品は、加工食品にスエヒロタケの粒
状菌糸体が均一に分散した外観を呈し、分散状態は安定
である。食用に際しては、スエヒロタケの粒状菌糸体に
特有な歯ごたえと旨味と舌ざわりの良さに、加工食品の
味とが評和し、臭がマスクされてきのこの味と加工食品
の二つの味を同時にしかも別々に味わうことが出来、従
来のこの種の食品にはない新たな風味を有すると共に、
更に繊維質であるきのこの菌糸体を構成成分の一つとし
ているため、腸に適度な刺激を与え、腸の活動を活発に
し、便秘解消等の体調リズムの調節作用を有している。
又、この食品はきのこの菌糸体と加工食品とを含むた
め、栄養のバランスが良く、しかも腸管吸収性に優れる
故に、滋養強壮（健康）食品としてすぐれている。[Effect of the Invention] The novel food of the present invention has an appearance in which the granular mycelium of Suehirotake is uniformly dispersed in the processed food, and the dispersed state is stable. When edible, the texture and taste of Suehirotake mushroom's granular mycelium are evaluated by the taste of the processed food, and the taste of the processed food is masked and the two tastes of the processed food are separated simultaneously. It has a new flavor not found in conventional foods of this kind, and
Furthermore, since the mycelium of mushrooms, which is fibrous, is one of the constituents, it has a moderate stimulating effect on the intestine, activates intestinal activity, and has a regulating effect on physical condition rhythm such as constipation relief.
Further, since this food contains mycelium of mushrooms and processed food, it has excellent nutritional balance and excellent intestinal absorbability, and is therefore excellent as a nutritious (healthy) food.

以下に実施例に挙げて本発明をさらに具体的に説明す
るが、本発明はこれらの実施例のみに限定されるわけで
はない。Hereinafter, the present invention will be described in more detail with reference to Examples, but the present invention is not limited to these Examples.

実施例１（スエヒロタケ粒状菌糸体の製造例） ペプトン ５ ｇ 酵母エキス ３ ｇ 麦芽エキス ３ ｇ 第一リン酸カリ 0.3g 第二リン酸カリ 0.3g 硫酸マグネシウム７水塩 0.3g グルコース 50 ｇ 水 1000 ml pH＝6.0 上記の組成比率を有する液体培地を100mlずつ500ml容
の三角フラスコ12本に分注し、綿栓を付した後、120℃
にて30分間の加圧殺菌を行い、別に斜面培養したスエヒ
ロタケ菌糸（シメジ科、スエヒロタケ属、和名；スエヒ
ロタケ、学名;Schizophyllum commume Fr.CM−556、寄
託番号：微工研菌寄第1744号）を常法に従って接種し、
23乃至25℃において６日間、ロータリーシェーカーを用
いて回転数180r.p.m.で振盪培養を行った。Example 1 (Production Example of Suehirotake Granular Mycelium) Peptone 5 g Yeast extract 3 g Malt extract 3 g Potassium monophosphate 0.3 g Dipotassium phosphate 0.3 g Magnesium sulfate 7-hydrate 0.3 g Glucose 50 g Water 1000 ml pH = 6.0 Dispense 100 ml of liquid medium with the above composition ratio into 12 Erlenmeyer flasks of 500 ml each, put a cotton plug on it, and then 120 ℃
After 30 minutes of sterilization under pressure, the slope hyphae were separately cultivated on Suehirotake mushrooms (Shimeji family, Suehirotake genus, Japanese name; Suehirotake mushroom, scientific name; Schizophyllum commume Fr. CM-556, deposit number: Microindustrial Research Institute No. 1744 ) According to the standard method,
Shaking culture was performed at 23 to 25 ° C. for 6 days using a rotary shaker at a rotation speed of 180 rpm.

培養終了後、生ブロスを布過し、更に水洗、脱水
して粒状生菌糸体400gを得た。この粒状菌糸体は半透明
球形の粒状菌糸体で平均粒径3mのものであり、粒状菌糸
体を粘性物質が包んでいた。After the completion of the culture, raw broth was passed through, washed with water and dehydrated to obtain 400 g of granular live mycelium. The granular mycelium was a semi-transparent spherical granular mycelium with an average particle size of 3 m, and the granular mycelium was wrapped with a viscous substance.

参考例１（他のきのこ類の粒状菌糸体の製造例） シイタケ、マイタケ、マンネンタケおよびツブノセミ
タケ（冬虫夏草）に関して第１表に示す菌系及び培地組
成を用い前記実施例１（スエヒロタケ粒状菌糸体の製造
例）に準拠して培養して、各々の粒状菌糸体を得た。い
ずれも球形の粒状菌糸体であったが、粘性物質の量はス
エヒロタケに到底及ばないものであった。Reference Example 1 (Production Example of Granular Mycelia of Other Mushrooms) For Shiitake mushroom, Maitake mushroom, Ganoderma lucidum and Anoectochilus communis (caterpillar), the bacterial system and medium composition shown in Table 1 were used, and the above Example 1 (Production of Suehirotake granular mycelium) Culturing was carried out according to the example) to obtain each granular mycelium. All were spherical mycelia, but the amount of viscous substances was far below that of Suehirotake.

実施例２（新規な食品の製造例１、スエヒロタケ粒状菌
糸体入り乳酸菌醗酵乳） 実施例１によって得たスエヒロタケ培養粒状菌糸体30
0gに牛乳700gを加えて、煮沸滅菌後43℃の温度に保持し
た。次いで予め煮沸滅菌処理した30℃の温度の牛乳20g
に市販のブルガリア菌入りの活性乳酸菌（Lactobacillu
s bulgarius）［名糖乳業（株）製］2gを溶解した種菌
を添加混入後、保温器にて43℃で、10時間醗酵させて、
新規な食品を得た。 Example 2 (Production Example 1 of novel food, lactic acid bacterium fermented milk containing Suehirotake granular mycelium) Suehirotake cultured granular mycelium obtained in Example 1 30
700 g of milk was added to 0 g, and the mixture was sterilized by boiling and maintained at a temperature of 43 ° C. Then, 20 g of milk at a temperature of 30 ° C that has been sterilized by boiling in advance
Lactobacillus containing activated lactic acid bacteria containing Bulgaria on the market
s bulgarius) [manufactured by Meito Dairy Co., Ltd.] After mixing with 2 g of inoculum, it was fermented for 10 hours at 43 ° C in a warmer.
I got a new food.

該食品は乳酸菌醗酵乳に半透明球形の粒状菌糸体が均
一に分散した外観を呈し、１ケ月間冷蔵保存しても分散
状態は変らず安定であった。The food had an appearance in which semitransparent spherical granular mycelium was uniformly dispersed in lactic acid bacterium fermented milk, and the dispersion state was stable even when refrigerated for one month.

該新規な食品としてスエヒロタケ粒状菌糸体の入って
いない乳酸菌醗酵乳を５人のパネラーに試食してもらっ
た結果、本発明のものは、きのこ臭と醗酵臭がマスクさ
れると共に、食感として粒状菌糸体を包む特有の粘性物
質が舌ざわりを良くし、又粒状菌糸体を噛む歯ごたえは
きのこの食感を覚えるものであり、味覚としてきのこの
味と乳酸菌醗酵乳の二つの味を同時にしかも別々に味わ
うことが出来た。これは今迄にない風味の新規な食品で
あるとの評価を５人全員から受けた。又、３人のパネラ
ーには食後100gの試食を一週間続けてもらったところ、
便通等の体調リズムが規則的になったとの報告を受け
た。As a result of having 5 panelists try the lactic acid bacterium fermented milk that does not contain Suehirotake granular mycelium as the novel food, as a result of the present invention, the mushroom odor and the fermentation odor are masked and the texture is granular. The unique viscous substance that wraps the mycelium improves the texture of the tongue, and the texture of the chewy mushroom that bites the granular mycelium is felt, and the two tastes of the mushroom and the lactic acid bacterium fermented milk are used simultaneously and separately. I was able to taste it. It was evaluated by all five people as a new food with a flavor never before seen. Also, when I asked three panelists to try 100g after eating for a week,
We received a report that physical condition rhythms such as bowel movements have become regular.

尚粒状生菌糸体（平均粒径3mm）1600gを用いて粒状生
菌糸体重量以外は上記と同じ条件で得られた食品は粒状
生菌糸体の味が主体であり、又粒状生菌糸体（平均粒径
3mm）5gを用いて粒状生菌糸体重量以外は上記と同じ条
件で得られた食品は醗酵乳の味が主体であった。更に、
0.1mm平均粒径生菌糸体300gを用いて上記と同じ条件で
得られた食品はそれぞれの味を独立にして味わえなかっ
た。又きのこ特有の歯ごたえと舌ざわりが得られなかっ
た。It should be noted that the food obtained by using 1600 g of granular live mycelium (average particle size 3 mm) under the same conditions as above except for the weight of the granular live mycelium is mainly the taste of the granular live mycelium, and the granular live mycelium (average Particle size
The food obtained under the same conditions as above except that the weight of granular live mycelium was 5 g was mainly fermented milk. Furthermore,
The foods obtained by using 300 g of 0.1 mm average particle size live mycelium under the same conditions as above could not taste each taste independently. Moreover, the texture and texture of the tongue peculiar to mushrooms were not obtained.

実施例３（新規な食品の製造例２、スエヒロタケ粒状菌
糸体入り乳酸菌醗酵乳） 高温瞬間殺菌処理（145℃、４秒）した固形分9.6％の
豆乳50重量部、砂糖９重量部、脱脂粉乳３重量部、蜂蜜
1.5重量部、ブドウ糖0.5重量部、植物油脂１重量部、乳
化剤0.1重量部とスエヒロタケの粒状乾燥菌糸体１重量
部を水30重量部に膨潤した平均粒径3mmのものを添加混
合後、80℃で50分間保持した。なお、ここで用いたスエ
ヒロタケの粒状乾燥菌糸体は実施例１に準拠して製造し
た粒状生菌糸体を凍結乾燥して得たものである。Example 3 (Production Example 2 of novel food, Lactobacillus fermented milk containing Suehirotake granular mycelium) 50 parts by weight of soybean milk with solid content of 9.6%, 9 parts by weight of sugar, skim milk powder subjected to high temperature instantaneous sterilization treatment (145 ° C., 4 seconds) 3 parts by weight, honey
1.5 parts by weight, glucose 0.5 parts by weight, vegetable oil and fat 1 part by weight, emulsifier 0.1 part by weight and granular dry mycelium of Suehirotake mushroom 1 part by weight swelled in water 30 parts by weight and having an average particle diameter of 3 mm, after mixing, 80 ° C Hold for 50 minutes. The granular dried mycelium of Suehirotake used here was obtained by freeze-drying the granular live mycelium produced according to Example 1.

次いで、ゼラチン0.8重量部を水10重量部に溶解した
ものを前記混合物に加え、攪拌混合物10分間保持した。Next, a solution prepared by dissolving 0.8 part by weight of gelatin in 10 parts by weight of water was added to the mixture, and the stirring mixture was kept for 10 minutes.

その後35℃に冷却し、別に培養した乳酸菌醗酵スター
ター（Loctobacillus acidophilus IAM−1043、Strepto
coccus thermophilus IAM−1047）0.3重量部を添加して
42℃で８時間培養し、本発明による粒状菌糸体と乳酸菌
醗酵乳との配合食品を得た。After that, it was cooled to 35 ° C, and separately cultured lactic acid bacteria fermentation starter (Loctobacillus acidophilus IAM-1043, Strepto
coccus thermophilus IAM-1047) 0.3 parts by weight
After culturing at 42 ° C. for 8 hours, a mixed food product of the granular mycelium of the present invention and lactic acid bacterium fermented milk was obtained.

この新規な食品を５人のパネラーに試食してもらった
ところ、豆乳を原料乳とする醗酵臭もなくなり、しかも
歯ごたえ及び舌ざわりの良い新規な食品であるとの評価
を受けた。When this new food was tasted by five panelists, it was evaluated that it was a new food with no fermented odor using soy milk as raw material milk and having a good texture and texture.

参考例２（他のきのこ類の粒状菌糸体入り乳酸菌醗酵
乳） 参考例１で得られた粒状生菌糸体と乳酸菌の種類及び
原料乳への粒状生菌糸体の配合割合を第２表に示す条件
に変えた以外は実施例２に準拠して、新規な食品を得
た。前出５人のパネラーにこれらの食品を試食してもら
ったところ、いずれも、きのこ類の粒状菌糸体の入って
いない乳酸菌醗酵乳に比べて舌ざわりもよく、歯ごたえ
のよい今までにない風味の美味な食品であるが、実施例
２で製造された本発明の新規な食品には及ばないとの評
価を受けた。又便通等の体調リズムが規則的になったと
の報告を受けた。Reference Example 2 (fermented lactic acid bacteria fermented milk containing granular mycelium of other mushrooms) Table 2 shows the types of granular raw mycelium and lactic acid bacteria obtained in Reference Example 1 and the mixing ratio of the granular raw mycelium to the raw milk. A new food was obtained according to Example 2 except that the conditions were changed. I asked these 5 foods to be tasted by the 5 panelists mentioned above, and they all had better texture and chewy texture than the lactic acid bacteria fermented milk without the granular mycelia of mushrooms. Although it was a delicious food, it was evaluated as not reaching the novel food of the present invention produced in Example 2. In addition, I received a report that my physical condition such as bowel movements became regular.

参考例３（スエヒロタケ粒状菌糸体抽出液入り乳酸菌醗
酵乳） 実施例１と同様にして得たスエヒロタケ培養粒状生菌
糸体300gをステンレス製容器に入れ、これに水１を加
え95℃で１時間抽出処理を行なった。これを布過し
て得た抽出液を濃縮して300gとしてこれに牛乳700gを加
えて、加熱滅菌後43℃の温度に保持した。次いで実施例
２と同様の活性乳酸菌（2g）を添加混入して43℃で10時
間醗酵させて菌糸体抽出液と乳酸菌醗酵乳を配合させた
食品を得た。 Reference Example 3 (Lactobacillus fermented milk containing Suehirotake granular mycelium extract) 300 g of Suehirotake cultured granular live mycelium obtained in the same manner as in Example 1 was placed in a stainless steel container, and water 1 was added to this and extracted at 95 ° C for 1 hour. Processed. The extract obtained by passing through this was concentrated to 300 g, and 700 g of milk was added thereto, and after heating and sterilization, the temperature was maintained at 43 ° C. Then, the same active lactic acid bacteria (2 g) as in Example 2 was added and mixed, and the mixture was fermented at 43 ° C. for 10 hours to obtain a food product containing the mycelium extract and the lactic acid bacterium fermented milk.

該食品を５人のパネラーに試食してもらった結果、き
のこ特有の風味が失われ味がよくわからず、乳酸菌飲料
としての酸味を抑制されるとの評価を得た。As a result of having 5 panelists taste the food, it was evaluated that the flavor peculiar to mushrooms was lost, the taste was not clearly understood, and the sourness as a lactic acid bacterium beverage was suppressed.

参考例４（スエヒロタケ菌糸粉末体入り乳酸菌醗酵乳） 実施例１と同様にして得たスエヒロタケ培養物（生ブ
ロス、生菌糸体300g含有）を容器に入れ、徐々に温度を
上げて65℃として真空乾燥し、この乾燥物を粉砕して菌
糸粉末体とした。この菌糸粉末体に牛乳700gをくわえ
て、加熱滅菌後、43℃の温度に保持した。次いで実施例
２と同様の活性乳酸菌（2g）を添加混入して43℃で10時
間醗酵させて、菌糸粉末体と乳酸菌醗酵乳を配合させた
食品を得た。Reference Example 4 (Lactobacillus fermented milk containing Suehirotake mycelium powder) A Suehirotake culture (containing raw broth and live mycelium 300 g) obtained in the same manner as in Example 1 was placed in a container, and the temperature was gradually raised to 65 ° C. and vacuumed. After drying, the dried product was pulverized to give a mycelial powder. 700 g of milk was added to the mycelium powder body, and after heat sterilization, the temperature was maintained at 43 ° C. Next, the same active lactic acid bacterium (2 g) as in Example 2 was added and mixed, and the mixture was fermented at 43 ° C. for 10 hours to obtain a food product containing a mycelial powder and lactic acid bacterium fermented milk.

該食品は固形物の多い醗酵乳であった。これを５人の
パネラーに試食してもらった結果きのこ特有の旨味が減
じ、乳酸菌醗酵乳の味も変化し舌ざわり、歯ごたえもな
いとの評価を得た。The food was fermented milk with high solid content. As a result of having 5 panelists taste this, the taste peculiar to mushrooms was reduced, the taste of lactic acid bacterium fermented milk was changed, and it was evaluated that it was not chewy.

参考例５（スエヒロタケ粒状菌糸体擂潰乳状物入り乳酸
菌醗酵乳） 実施例１と同様にして得たスエヒロタケ培養粒状生菌
糸体300gをミキサーで擂潰乳状としたものに牛乳700gを
加えて混合攪拌し、これを煮沸滅菌後43℃の温度に保持
した。Reference Example 5 (Lactobacillus fermented milk containing Suehirotake granular mycelium crushed milky substance) 300 g of Suehirotake cultured granular live mycelium obtained in the same manner as in Example 1 was mixed with a mixture of 700 g of milk and mixed and stirred. After boiling sterilization, the temperature was maintained at 43 ° C.

次いで、実施例２と同様の活性乳酸菌（2g）を添加混
入して43℃、10時間醗酵させた。擂潰乳状とした菌糸体
と乳酸菌醗酵乳を配合させた食品を得た。Then, the same active lactic acid bacteria (2 g) as in Example 2 were added and mixed, and the mixture was fermented at 43 ° C. for 10 hours. A food was obtained in which a mycelium in the form of grated milk and fermented milk of lactic acid bacteria were mixed.

該食品を５人のパネラーに試食してもらった結果歯ご
たえがなく、きのこ臭がつよくなるが味は乳酸菌醗酵乳
と混和して変化し、それぞれの有する本来の風味がわか
らなくなるとの評価を得た。As a result of having 5 panelists try the food, it was not chewy and had a strong mushroom odor, but the taste changed when mixed with lactic acid bacterium fermented milk, and the original flavor of each was lost. It was

実施例４（新規な食品製造例３、スエヒロタケ粒状菌糸
体入りポークソーセージ） 3mmチョッパーで細切りにした豚肉赤身480gに食塩20
g、総合塩漬剤（クレハBCA）3g、水105g加えて均一に撹
拌し、５℃の条件で２日間塩漬を行った。Example 4 (Novel food production example 3, pork sausage containing Suehirotake granular mycelium) 480 g of pork lean cut into pieces with a 3 mm chopper and salt 20
g, 3 g of total salting agent (Kureha BCA) and 105 g of water were added and uniformly stirred, and salted for 2 days at 5 ° C.

このようにして得られた塩漬肉をサイレントカッター
に投入してカッティングを行いながら、原料を投入し
た。この場合の投入順序は塩漬肉608gに調味料7g、大豆
蛋白10g、水55g、脂肪200g、水50g、澱粉40gである。肉
温を10〜12℃に保持しながらカッティングを行なった。The salted meat thus obtained was charged into the silent cutter while cutting, and the raw materials were charged. The order of addition in this case is 608 g of salted meat, 7 g of seasoning, 10 g of soybean protein, 55 g of water, 200 g of fat, 50 g of water, and 40 g of starch. Cutting was performed while maintaining the meat temperature at 10 to 12 ° C.

最後に実施例１と同様にして得たスエヒロタケ培養粒
状菌糸体30gを加えて混合撹拌を終了した。Finally, 30 g of S. hirotake cultured granular mycelium obtained in the same manner as in Example 1 was added and mixing and stirring was completed.

ケーシングに200gを充填後スモーク処理を行ない、次
いで80℃の熱水で40分間ボイルし、冷却後、製品とし
た。The casing was filled with 200 g, smoked, then boiled with hot water at 80 ° C. for 40 minutes, and cooled to obtain a product.

このスエヒロタケ粒状菌糸体の入ったポークソーセー
ジと菌糸体を入れない通常の製法によるポークソーセー
ジを８人のパネラーに試食してもらった結果、本発明の
ものはソーセージの断面に白い粒状が見られて見かけが
良く、味覚としては、まろやかで風味が濃く、又同様に
脂肪分を感じさせない柔らかな食感を覚えるものであ
り、味覚としてはきのこの味とポークソーセージの味の
二つの味を同時にしかも別々に味わうことが出来るとい
う評価を８人全員から受けた。As a result of having eight panelists taste this pork sausage containing Suehirotake mycelia and the pork sausage prepared by the usual method without the mycelium, the present invention shows that the sausage has white granules in its cross section. It has a nice appearance and a mellow and rich flavor, and also has a soft texture that does not make you feel fat, and as a taste, it has two tastes of mushroom and pork sausage at the same time. All eight people evaluated that they could taste them separately.

実施例（新規な食品製造例４、スエヒロタケ粒状菌糸体
入り揚天） スケトウダラ冷凍すり身25重量部と大豆蛋白10重量部
をサイレントカッターに入れ、カッティングによる擂潰
を行ないながら、氷水20重量部及び大豆白絞油0.5重量
部を加えた。次いで、食塩0.7重量部を加え、さらに延
ばし水として氷水20重量部を加えた。さらに、グルタミ
ン酸ソーダ0.2重量部を加えた後、馬鈴薯澱粉1.2重量部
を加えた。次に、人参６重量部、生姜1.2重量部、黒ゴ
マ少量を加えた。最後に実施例１と同様にして得たスエ
ヒロタケ培養粒状生菌糸体３重量部を加えてミキシング
した。カッティング時に肉温は約７℃前後に保持した。Example (New food production example 4, Suehirotake granule mycelium-containing fried) 25 parts by weight of Alaska pollack frozen meat and 10 parts by weight of soybean protein were put into a silent cutter, and 20 parts by weight of ice water and soybean were added while crushing by cutting. 0.5 parts by weight of white oil was added. Next, 0.7 part by weight of sodium chloride was added, and 20 parts by weight of ice water was further added as spreading water. Furthermore, after 0.2 parts by weight of sodium glutamate was added, 1.2 parts by weight of potato starch was added. Next, 6 parts by weight of carrot, 1.2 parts by weight of ginger, and a small amount of black sesame were added. Finally, 3 parts by weight of live granular mycelium of Suehirotake culture obtained in the same manner as in Example 1 was added and mixed. The meat temperature was maintained at about 7 ° C during cutting.

ミキシングしたものを自動成形機で30gの大きさに成
形した後、155℃で１分間油してスエヒロタケ粒状菌
糸体入り揚天を得た。The mixed product was molded into a size of 30 g by an automatic molding machine, and then oiled at 155 ° C. for 1 minute to obtain a fried egg containing Suehirotake mushroom mycelium.

スエヒロタケ粒状菌糸体入り揚天を菌糸体を入れない
通常の製法による揚天とともに、通常のおでん材料とし
て煮込み、５人のパネラーに試食してもらった結果、本
発明のものは揚天の油のしつこさがマスクされてマイル
ドになると共に、味覚としてはきのこの味と揚ての味の
二つの味を同時にしかも別々に味わうことが出来るとい
う評価を５人全員から受けた。As a result of simmering Suehirotake granular mycelium-containing agar with ordinary mycelia without boiling mycelium and boiling as an ordinary oden material, 5 panelists tasted it All five people evaluated that the stubbornness was masked and became mild, and that the taste of mushrooms and the deep-fried taste could be tasted simultaneously and separately.

実施例６（新規な食品製造例５、スエヒロタケ粒状菌糸
体入り揚かまぼこ） スケトウダラ冷凍すり身100重量部をサイレントカッ
ターに入れ、カッティングを行ないながら、氷水10重量
部を加えた。さらに、砂糖５重量部、グルタミン酸ソー
ダ１重量部、グルコース0.7重量部を加えた後、馬鈴薯
澱粉７重量部を加えた。最後に実施例１と同様にして得
たスエヒロタケ培養粒状生菌糸体７重量部を加えてミキ
シングした。カッティング時の肉温は約７℃前後に保持
した。Example 6 (Novel food production example 5, fried bamboo shoots containing Suehirotake mushroom mycelium) 100 parts by weight of frozen pollack pollack paste was put into a silent cutter, and 10 parts by weight of ice water was added while cutting. Further, 5 parts by weight of sugar, 1 part by weight of sodium glutamate and 0.7 part by weight of glucose were added, and then 7 parts by weight of potato starch were added. Finally, 7 parts by weight of granular live mycelium of Suehirotake mushroom obtained in the same manner as in Example 1 was added and mixed. The meat temperature during cutting was maintained at about 7 ° C.

ミキシングしたものを自動成形機で30gの大きさに成
形した後、油した。油は２段に行ない、最初は140
℃で約４分間、次に180℃で約２分間処理した。次いで
油切りを行ない、油を完全によく切って、スエヒロタケ
粒状菌糸体入り揚かまぼこを得た。The mixed product was molded into a size of 30 g by an automatic molding machine and then oiled. Oil goes in two stages, initially 140
C. for about 4 minutes, then 180.degree. C. for about 2 minutes. Then, the oil was removed, and the oil was completely removed to obtain fried fish paste containing Suehirotake mushroom mycelium.

スエヒロタケ粒状菌糸体入り揚かまぼこ菌糸体を入れ
ない通常の製法による揚かまぼこを、５人のパネラーに
試食してもらった結果、本発明のものは揚かまぼこの魚
臭がマスクされると共に、味覚としてはきのこの味と揚
かまぼこの味の二つの味を同時にしかも別々に味わうこ
とが出来、今までにない風味の新規な食品であるとの評
価を５人全員から受けた。Fried kamaboko with Suehirotake mycelium Granulated mycelium Fried kamaboko prepared by the usual method without mycelia was tasted by five panelists. As a result, the fish odor of the present invention was masked, The taste of mushrooms and the taste of fried kamaboko can be tasted at the same time and separately, and it was evaluated by all five people as a novel food with a flavor never before seen.

実施例７（新規な食品製造例６、スエヒロタケ粒状菌糸
体入りハンバーグ） スケトウダラ冷凍すり身75重量部と豚肉25重量部及び
大豆蛋白10重量部をサイレントカッターに入れ、カッテ
ィグを行ないながら、食塩２重量部を加え、氷水３重量
部を加えた。次に、グルタミン酸ソーダ１重量部、砂糖
２重量部、ホワイトペッパー0.2重量部を加えた後、タ
マネギ2.3重量部、グリンピース少量及びパン粉7.5重量
部を加えた。最後に実施例１と同様にして得たスエヒロ
タケ培養粒状生菌糸体５重量を加えてミキシングした。
カッティング時の肉温は約７℃前後に保持した。Example 7 (Novel food production example 6, hamburger with mycelium of Suehirotake mushroom) 75 parts by weight of frozen ground pollack, 25 parts by weight of pork, and 10 parts by weight of soybean protein were put in a silent cutter, and while cutting, 2 parts by weight of salt was added. Was added, and 3 parts by weight of ice water was added. Next, 1 part by weight of sodium glutamate, 2 parts by weight of sugar, and 0.2 parts by weight of white pepper were added, and then 2.3 parts by weight of onion, a small amount of green peas and 7.5 parts by weight of bread crumbs were added. Finally, 5 weight of granular live mycelium of Suehirotake mushroom obtained in the same manner as in Example 1 was added and mixed.
The meat temperature during cutting was maintained at about 7 ° C.

ミキシングが終ったものを40gの大きさに成形して、
スエヒロタケ粒状菌糸体入りハンバーグを得た。Mold the finished mixing to a size of 40g,
A hamburger containing Suehirotake granular mycelium was obtained.

成形したスエヒロタケ粒状菌糸体入りハンバーグをポ
リシートで乾燥しないように包み−30℃で凍結した。凍
結後、凍結庫より出して個々に包装してスエヒロタケ粒
状菌糸体入り凍結ハンバーグの製品とした。The formed hamburger cake containing Suehirotake mushroom mycelium was wrapped in a polysheet so as not to be dried, and frozen at -30 ° C. After freezing, the product was taken out from the freezer and individually packaged to obtain a frozen hamburger product containing Suehirotake mushroom mycelium.

上記の製品と菌糸体を入れない通常の製法による凍結
ハンバーグを解凍後、140℃で約４分間次いで180℃で約
２分間油し油切りしたものを、５人のパネラーに試食
してもらった結果、本発明のものはハンバーグの油のし
つこさがマスクされてマイルドになると共に、味覚とし
てはきのこの味とハンバーグの味の二つの味を同時にし
かも別々に味わうことが出来、今までにない風味の新規
な食品であるとの評価を５人全員から受けた。Frozen hamburger steaks without the above product and mycelium were thawed, and then oiled and drained at 140 ° C for about 4 minutes and then at 180 ° C for about 2 minutes, which was sampled by five panelists. As a result, according to the present invention, the persistent hamburger oil is masked and becomes mild, and the taste of mushrooms and the taste of hamburger can be tasted simultaneously and separately, which is unprecedented. It was evaluated by all five people as a new flavored food.

───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 昭60−43357（ＪＰ，Ａ) ─────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-60-43357 (JP, A)

Claims (5)

【特許請求の範囲】[Claims] 【請求項１】加工食品50乃至10,000重量部にスエヒロタ
ケの粒状菌糸体をその酵素の失活処理後食品素材として
粒状菌糸体換算で100重量部配合するか又は加工食品に
配合後その酵素の失活処理を行なうことを特徴として得
られる、スエヒロタケの粒状菌糸体が粒状のまま、均一
分散状態で存在する食品。1. 50 to 10,000 parts by weight of processed food, 100 parts by weight of granular mycelium equivalent as a food material after deactivation of the enzyme, or 100 parts by weight of mycelia of Suehirotake mushroom is added to the processed food or loss of the enzyme is added to the processed food. A food product obtained by performing active treatment, in which the granular mycelium of Suehirotake mushrooms remains in a granular state in a uniformly dispersed state. 【請求項２】粒状菌糸体が平均粒径0.5mm以上である請
求項１記載の新規な食品。2. The novel food product according to claim 1, wherein the granular mycelium has an average particle size of 0.5 mm or more. 【請求項３】加工食品が乳酸菌醗酵乳である請求項１又
は２記載の新規な食品。3. The novel food according to claim 1, wherein the processed food is lactic acid bacterium fermented milk. 【請求項４】加工食品が畜肉ハム・ソーセージである請
求項１又は２記載の新規な食品。4. The novel food according to claim 1, wherein the processed food is livestock ham and sausage. 【請求項５】加工食品が魚肉ねり製品である請求項１又
は２記載の新規な食品。5. The novel food product according to claim 1 or 2, wherein the processed food product is a fish paste product.